Given the perfect conditions, I decided to lay down my first lager of the season. I have plans for a Euro Lager but it wants 12 weeks in the bottle - so I thought I'd put down an intermediate lager/Pilsner that I can start drinking in a little less time (maybe 6-8weeks).
1 Can of Coopers Candian Blonde
1kg LDME
.5kg Dextrose
200 gms Leatherwood Honey
24gms Saaz D pellets @ 5 mins
6gms Saaz D at heat off
Saflager s23
Pitched @ 20-22degs
Temp of brew dropped to 12 degs and has remained stable for first 3 days...and think I can maintain for the next 2 weeks.
I based it v loosley on a Laurie Straughn receipe.
Have I been too heavy with the extras? I am particulalry concerened about too much araoma as the Saaz had a real zing!
Too many additions
Re: Too many additions
Looks fine to me.
The dex and honey will dry it out, nicely to style.
Too much Saaz? Surely not!
You need the Saaz or other noble hop aroma in one of these beers, as there is not much, if anything, in the way of malt aroma, or esters from the yeasts.
The dex and honey will dry it out, nicely to style.
Too much Saaz? Surely not!
You need the Saaz or other noble hop aroma in one of these beers, as there is not much, if anything, in the way of malt aroma, or esters from the yeasts.
Re: Too many additions
Cheers Warra - I like the sound of that! Twas just reading most recipes...14gm total seems to be a common amount of hops...and I doubled it!
I look forward to sharing the results.
I look forward to sharing the results.
Re: Too many additions
So this Brew has been 1 week in the fermenter at a very happy 12 degs.
This is the first true Lager I have made (w Lager yeast - as opposed to the ale yeast that come w Coopers Lager), and as such I have a couple of questions:
It has the (normal I understand) Sulphur smell of fermenting lager, the SG has dropped to 1018 (from 1044), I plan to keep it in the fermenter for another week anyway before bottling (don't have equipment/space to rack). It tastes really good even it its current form - but is obviously still v eggy. Will it still be so odour-ous when I bottle it? Or do I need to wait till the smell reduces first?
Secondly, as my first bottom feeding brew, when I drew my sample for SG last night I noticed some white flakes/floaties is this the yeast? Floculant? There seemed to be quite a bit?
Overall I am very happy with this brew and am really looking forward to drinking it (in the fullness of time)! I am also keen to lay down another lager ASAP (Euro+) as I don't think I will be lucky enough to have a stable 12 degs with to refrigeration/asistance for long!!
Cheers
T
This is the first true Lager I have made (w Lager yeast - as opposed to the ale yeast that come w Coopers Lager), and as such I have a couple of questions:
It has the (normal I understand) Sulphur smell of fermenting lager, the SG has dropped to 1018 (from 1044), I plan to keep it in the fermenter for another week anyway before bottling (don't have equipment/space to rack). It tastes really good even it its current form - but is obviously still v eggy. Will it still be so odour-ous when I bottle it? Or do I need to wait till the smell reduces first?
Secondly, as my first bottom feeding brew, when I drew my sample for SG last night I noticed some white flakes/floaties is this the yeast? Floculant? There seemed to be quite a bit?
Overall I am very happy with this brew and am really looking forward to drinking it (in the fullness of time)! I am also keen to lay down another lager ASAP (Euro+) as I don't think I will be lucky enough to have a stable 12 degs with to refrigeration/asistance for long!!
Cheers
T
Re: Too many additions
The white flakes are most probably either yeast or hop material. They won't hurt you or your beer. 
The smell is definitely characteristic of a lager. It may be a bit stinky at bottling, however once you let it sit for about three months the smell should vanish. I certainly wouldn't bottle it yet, as 1018 is still quite a few points too high. I'd wait until the SG stabilises, probably at around the 1010-1014 range.
The smell is definitely characteristic of a lager. It may be a bit stinky at bottling, however once you let it sit for about three months the smell should vanish. I certainly wouldn't bottle it yet, as 1018 is still quite a few points too high. I'd wait until the SG stabilises, probably at around the 1010-1014 range.
Re: Too many additions
If you let it warm to 17 or 18 for a couple of days (and then crash chill a couple more) before bottling, it should clean up your off flavours a little quicker and scrub out a chunk of the sulphery smell. I say 'should' because I have made only a couple of lagers in my short time as a brewer.
ED: and the D Saaz (Riwaka) will really give it more of a NZ Pils vibe, because it is fairly different to trad Saaz (for the record I love Emmerson's Pilsner)
http://www.nzhops.co.nz/varieties/pdf/n ... riwaka.pdf
ED: and the D Saaz (Riwaka) will really give it more of a NZ Pils vibe, because it is fairly different to trad Saaz (for the record I love Emmerson's Pilsner)
http://www.nzhops.co.nz/varieties/pdf/n ... riwaka.pdf
Re: Too many additions
Cheers Bizier,
Thanks for the info on the Riwaka - I had seen precious little info on SAAZ D - but it has amazing zing and a unique aroma that will do my Bot-Pils the world of good. I am really enthusiastic about what I'll get from this brew!
T
Thanks for the info on the Riwaka - I had seen precious little info on SAAZ D - but it has amazing zing and a unique aroma that will do my Bot-Pils the world of good. I am really enthusiastic about what I'll get from this brew!
T
Re: Too many additions
Missed that little tidbit of info on my first read.
D Saaz is a powerful hop, more like american hops with its citrus than the subtle czech saaz flavour/aroma.
I made an all D Saaz pale ale with it and with half those additions it was a bit much IMO. I was after a 4% quaffer tho so the hops were for me, out of balance.
D Saaz is a powerful hop, more like american hops with its citrus than the subtle czech saaz flavour/aroma.
I made an all D Saaz pale ale with it and with half those additions it was a bit much IMO. I was after a 4% quaffer tho so the hops were for me, out of balance.
Re: Too many additions
Bugger.....here is hoping it ain't too grapefruit!
Re: Too many additions
Well...3 weeks in the fermenter @12 degs and 3 weeks in the bottle @16degs and I couldn't resist a try; I have to say this is a cracker. Best described as a Bohemian lager - with a real slap of Saaz!
Because it is heavily hopped (Saaz D isa really oily aromatic) it's a nice beer - but 1 750ml longneck a session is enough ( a bit like a bright ale from the perspective of 1-2 is just right) before switching to something a bit drier...or with more bitters - never the less exactly what I was aiming at; so and happy with the result - another month or 2 in the bottle and it'll be perfect.
Just bottled a Pilsner based on Euro lager w hallertau and a touch of Riwaka (Saaz D) - and on bottling it too was really positive - crisp bitterness without the sweetness.
I fear that I don't have much time left with my brew cupboard (semi detached Laundry) maintaining 12 degs so Have bought another fermenter in the hope that I can lay down another 120 longnecks of Lager!
Bit infectous this brewing caper!
Because it is heavily hopped (Saaz D isa really oily aromatic) it's a nice beer - but 1 750ml longneck a session is enough ( a bit like a bright ale from the perspective of 1-2 is just right) before switching to something a bit drier...or with more bitters - never the less exactly what I was aiming at; so and happy with the result - another month or 2 in the bottle and it'll be perfect.
Just bottled a Pilsner based on Euro lager w hallertau and a touch of Riwaka (Saaz D) - and on bottling it too was really positive - crisp bitterness without the sweetness.
I fear that I don't have much time left with my brew cupboard (semi detached Laundry) maintaining 12 degs so Have bought another fermenter in the hope that I can lay down another 120 longnecks of Lager!
Bit infectous this brewing caper!
